Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Lya Agustina"'
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 29, Iss 2, Pp 193-204 (2019)
The nagara beans fermented by lactic acid bacteria Lactobacillus plantarum have better physicochemical properties than unfermented beans, as well as protein and starch digestibility. Nagara bean flour that have been modified by L. plantarum can be us
Externí odkaz:
https://doaj.org/article/7186664e8fcf46a4bea593b733c57e5b
Publikováno v:
Jurnal Riset Industri Hasil Hutan, Vol 10, Iss 2, Pp 75-82 (2018)
Kalakai (Stenochlaena palustris) is a fern that lives wildly in nature. High iron content in the diet underlies the use of kalakai plants as a natural iron fortifying food for growing children. The purpose of this study was to determine the best form
Externí odkaz:
https://doaj.org/article/cb283129a0834922bd817edd5fdc61d2
Publikováno v:
Journal of Ecological Engineering, Vol 22, Iss 11, Pp 43-52 (2021)
The extraction of palm oil fruit (E. guineensis) is achieved by a combination of methods such as pressing, sterilizing, digesting, peeling, grading, purifying, and vacuum drying the extracted oil. This process requires excessive use of water and prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e982da4efa04ad6d9cc090d78d984bf
https://doi.org/10.12911/22998993/142972
https://doi.org/10.12911/22998993/142972
Publikováno v:
Pro Food. 5:496-506
The beans used in this study were cowpea varieties with the Latin name (Vigna unguiculata ssp. Cylindrica) that are widely known as a protein source where 100 grams of nagara beans contains 22.9 grams of protein. This study aimed to determine the eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4102e0a41a258a27f6840ba1c5b03f9
https://doi.org/10.29303/profood.v5i2.113
https://doi.org/10.29303/profood.v5i2.113
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 29, Iss 2, Pp 193-204 (2019)
The nagara beans fermented by lactic acid bacteria Lactobacillus plantarum have better physicochemical properties than unfermented beans, as well as protein and starch digestibility. Nagara bean flour that have been modified by L. plantarum can be us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a49eb6f5409982b48d90395dbed0c7b7
http://journal.ipb.ac.id/index.php/jurnaltin/article/view/27933
http://journal.ipb.ac.id/index.php/jurnaltin/article/view/27933
Publikováno v:
Jurnal Riset Industri Hasil Hutan, Vol 10, Iss 2, Pp 75-82 (2018)
Kalakai (Stenochlaena palustris) is a fern that lives wildly in nature. High iron content in the diet underlies the use of kalakai plants as a natural iron fortifying food for growing children. The purpose of this study was to determine the best form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13e2d87c040dbbfedcc3e84585507bbe
http://ejournal.kemenperin.go.id/jrihh/article/view/4080
http://ejournal.kemenperin.go.id/jrihh/article/view/4080
Publikováno v:
Jurnal Teknologi Industri Pertanian. 28:332-342
Nagara bean (Vigna Unguiculata ssp. Cylindrica)is local food ingredients that has the potential to be developed for food diversification because it predominantly contains carbohydrates (50-60%) and protein (20-25%). Previous research showed that ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96a92300ccaf0303d7b88f3faff0281b
https://doi.org/10.24961/j.tek.ind.pert.2018.28.3.332
https://doi.org/10.24961/j.tek.ind.pert.2018.28.3.332
Publikováno v:
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul). 1:77
The development of small rural agro-industry based on local commodities such as pumpkin (waluh) is important in order to increase the added value of the product. The abundance of pumpkins in Tanah Laut Regency has not been used optimally. The women f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7da7c6c601e8d9ca04d2edb5e17c4c1e
https://doi.org/10.20527/ilung.v1i1.3566
https://doi.org/10.20527/ilung.v1i1.3566
Autor:
Susi Susi, Lya Agustina
Publikováno v:
African Journal of Food Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e14a1d3d0a483c079384c02adcb72ed
https://doi.org/10.14303/ajfst.2017.099
https://doi.org/10.14303/ajfst.2017.099
Publikováno v:
ZIRAA'AH MAJALAH ILMIAH PERTANIAN. 44:106
The utilization of coconut fiber that has not been optimal is one of the opportunities so that the waste has added value, one of which is to process it into particle board. Objective research is to best composition particle board making from coconut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ec1090926da391a1979eee5930bd87d
https://doi.org/10.31602/zmip.v44i1.1724
https://doi.org/10.31602/zmip.v44i1.1724